Gulab Jamun with Khoya Recipe (with Step by Step Photos)
|1/2 cup Maida (All Purpose Flour)|
|1 cup grated Mawa (Khoya)(approx. 200-225 gms)|
|1/8 teaspoon Baking Soda|
|Ghee (or oil), for deep frying|
|3-4 Green Cardamoms or 1/4 teaspoon Cardamom Powder (Elaichi Powder)|
|8-10 Saffron Strands (kesar)|
|1½ cups Sugar|
|2½ cups Water|
How to prepare Mawa (Khoya)?
How to Prepare Saffron Flavored Sugar Syrup?
- Take 1½ cups sugar, 3-4 green cardamoms (or 1/4 teaspoon cardamom powder) and 8-10 saffron strands in a deep pan.
- Add 2½ cups water and bring mixture to boil over high flame. When it comes to rolling boil, reduce flame to medium and cook until sugar syrup is little sticky, it will take around 10-12 minutes. Stir occasionally in between. Turn off the flame. Sugar syrup is ready. After deep frying jamuns in later step, heat the sugar syrup for 4-5 minutes.
How to Prepare Jamuns?
- Prepare 1 cup mawa by following the recipe given above or use readymade mawa. Crumble it using hand or grate it using a grater. Add 1/8 teaspoon baking soda and 1/2 cup sifted maida.
- Mix them gently using a spoon.
- As you can see, the flour is easily mixed with mawa because of moisture in mawa.
- Knead all of them together until smooth dough is prepared. If required add a few teaspoons of milk to knead a smooth and soft dough (add one teaspoon milk at a time until smooth consistency of dough is achieved, do not add large amount in single go).
- Divide dough into 16-18 equal parts, grease hands with ghee and make smooth surfaced balls from it. Make sure that there is no crack on the surface of balls because it will make jamuns to crack open while deep frying. If you are not able to form crack-less balls, then you need to make dough bit softer. To do this, add milk in dough, knead it again and roll the balls again. Do not make very large balls because they will increase in size after deep frying and soaking in syrup.
- Heat ghee or oil (or 1/2 ghee and 1/2 oil) in a pan over medium flame. When ghee is medium hot, add a pinch of dough in hot ghee and if it comes upward immediately without changing it’s color, ghee is ready. If it turns brown immediately, ghee is too hot. If it doesn’t come upward, ghee is cold. Add prepared dough balls (4-6 at a time or depending on the size of a pan) and deep-fry them over low to medium flame. As you can see they will turn light golden and increase in size after a minute. If the jamuns turn dark brown immediately then the temperature of ghee is too hot, pour some cold ghee in to ghee to reduce the temperature.
- After 3-4 minutes, they will turn light golden brown.
- Deep fry them until they turn golden brown, it will take around 6-7 minutes. Cooking them evenly is the key to soft and textured gulab jamuns, increase or decrease flame intensity to keep the temperature of ghee even while frying them.
- Drain and transfer them over kitchen napkin and let them cool for 5-minutes. As you can see, the balls are increased in size after deep frying. Do not add them directly into warm sugar syrup.
- Add fried balls into warm sugar syrup (not hot syrup). If you add them into hot syrup, they will shrink in size.
- Soak them for at least 1-2 hours before serving. As you can see in the picture, the jammuns are increased to almost double in size. Gulab jamuns are ready for serving. Serve them warm or chilled.
- If you fry jamuns on high flame, they will immediately turn brown from outside and remain uncooked from inside, so fry them on low to medium flame.
- Do not make large size balls from dough because the size will increase after deep frying and soaking into the sugar syrup.
- Don’t add hot deep fried jamun directly into warm sugar syrup, let them cool for few minutes before adding and make sure the syrup is warm (not hot) while adding fried jamuns otherwise they will shrink in size.
- It gets its name because of the use of rose water scented sugar syrup since ancient times. If you like the rose flavor, you can add small amount of rose water to get a rose flavor in the syrup (instead of using saffron). Alternatively, add few dried rose petals in syrup after it is prepared.
- You can also use diluted maple syrup instead of saffron flavored sugar syrup for Canadian style gulab jamun.
- For variation, garnish it with pistachio powder or shredded coconut.
I prepared gulab jamun came out very nice.
Response: If the jamuns are not fried properly or the dough mixture of jamun is not sot, the jamuns turn hard and will not absorb the syrup well.
Make the soft dough mixture and fry them on low-medium heat to make the perfect jamun.
Response: For soft and spongy jamuns, remove them from the refrigerator at least 30 minutes before serving or reheat refrigerated jamuns in microwave for 30 seconds before serving.
Response: Hello Saloni, to prevent the jamuns from turning flat, follow the below given tips.
1. Fry the jamuns a little longer than you want the color of jamuns (as the jamun will turn little lighter in color after absorbing the sugar syrup). If the jamuns are not deep fried enough, they will not retain the round shape.
2. Don't put the fried jamun immediately into warm (NOT HOT) sugar syrup after frying. Cool them for 5-7 minutes and then add in the syrup.
Plz help me.
Response: Hello Neelesh, it happens 1.) When the dough is extra soft because of extra soft khoya and so it's hard to shape the raw jamuns. (If required, add little more maida to make the soft dough like chapati dough.)
2.) When you add the jamuns in oil, oil should be medium hot at that time. If oil is not sufficient hot, the jamuns will break in oil. First, heat the oil to medium, add the jamuns and then decrease the flame to low for 2-3 min and then again increase the flame to medium for 2-3 minutes to maintain the even temperature. (To check the temperature of oil, follow the instructions given in step-6.)
Response: Hello Simar, I didn't get your question. Are you asking about why they float in the syrup? Jamuns are porous and weigh lighter than water, so they float on the surface.
Response: Hello Nirmala, gulab jamun stays good for 3-4 days at room temperature. Store them in a container (with the syrup) to prevent them from breaking.
I have tried this recipient yesterday and gulab jamun tasted well, but balls did not retain their shape after frying and gulab jamun was soggy.
I kept it in sugar syrup for 5 to 6 hrs.
What to do in order to make balls retain their shape and do not become too soggy.
Response: Hello Sakshi, the main reason behind the soggy and unshaped jamuns is the excess moisture in mawa. When you try this next time, if the mawa has excess moisture, press it between paper napkins before making the dough to remove excess moisture.
Response: Hello Sowmya, if the temperature of ghee/oil is not hot enough while deep frying, the jamuns will absorb more oil. Use a heavy based frying pan to deep fry them to keep the temperature even while deep frying.
Response: Yes, you need to multiply all ingredients by 3.
Response: Hello Pallavi, 1 cup = 200-225 gms mawa. In this recipe, 1/8 teaspoon baking soda is used for 1 cup mawa. So, for 500 gms mawa (2½ cups mawa) use 1/4 teaspoon + 1/8 teaspoon baking soda.
Response: I have never tried to make khoya using condensed milk so I have no idea about it.
Response: Hi Amera, add little bit more maida if the mixture looks too soft.
Response: Hi Ruchi, 1 cup mawa equals 200-225 gms, so for 500 gms mawa, add (1 cup + 2-3 tablespoons) maida.
Response: Thank you Deepti for trying the recipe and so happy to hear that this recipe turned out well.
Response: Hi Mohini, 1-cup mawa = approx. 225 gms, 1/2 cup maida = approx. 60 gms and 1½ cups sugar = approx. 300 gms.
You can follow this link to get the cup to grams conversion for all dry and wet ingredients.
I had tried twice @ home but both the time it was very loose. What can I do for that?
Response: Hi vandana, I didn't get your question.
Response: No, you cannot use condensed milk instead of khoya.
Response: Hi Seema, I am sorry to hear that jamuns turned hard. Follow the below given tips to make soft jamuns.
1. Don't forget to add baking soda while making the mixture (in step-1).
2. Don't change the amound of maida nad mawa in the recipe.
3. The dough (in step-4) should be soft. If required, add few teaspoons of milk to make it smooth and soft.
4. Deep fry jamuns over low-medium flame to cook them thoroughly.
Response: No, you cannot use chhena in this recipe.
Response: I am glad to hear that you liked the recipe.